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This is the next recipe from mySweet & Healthy series that I didn’t realise I was doing until I just looked at all the recipes and photos I had waiting to publish and noticed that they were all sweet treats that are good for you. The previous recipe in the (now) series was for this Vegan Banana Bread with Dates & Almonds.

This is because The Washer Up likes something sweet to take to work with his lunch and I always end up snacking on whatever it is too, so it has to be healthy. These are brilliant for breakfast if you don’t have time to make anything and terrific for that afternoon tea break when you need a sweet fix.

They are like sweet apple and cinnamon porridge in a handy portable muffin disguise. And the oats really do keep you full for longer, it’s true. There is no butter and no sugar in these just olive oil and honey for sweetness. I made them using ground almonds to keep them gluten-free but you could use wholemeal spelt (or normal) flour instead.

I adapted the recipe from an amazing website called The Healthy Chef. I have the feeling it won’t be the last time I use one of her recipes if these muffins are anything to go by.

Then grate in the apple with the skin and any juice up to the pips and mix through. Then add the ground almonds (or flour) and fold in gently.

Use an ice cream scoop (or large spoon) to fill the muffin cases then sprinkle over a few oats. Bake for 15 minutes then slice the pear into thin circles and place one on top of each muffin. Return to the oven for another 20 minutes or until a skewer inserted comes out clean.

Brush the tops with a little honey while still warm. Serve warm or at room temperature. Store in an airtight container.

I loved your last recipe in this series! I’ve made significant diet changes in the last year including almost entirely eliminating white sugar. I also love ways to incorporate gluten free sweet treats. I look forward to more healthy sweets in this series. Oh, and I LOVE how you keep away from refined flours. Every one of your recipes is something I can add to my saved files. Thanks!

Just made em today! I only did a half cup of cashew flour (they ground splendidly, as long as you don’t do it too long and make butter!) with half a cup of whole wheat, since I wasn’t sure the structure would hold. Also did chia eggs in place of real ones – they turned out great! Completely my kinda muffin, not at all overly sweet. The cashews added a really great flavor!

Hi Natalie, I discovered your blog when looking for beet root recipes and fell in love with it immediately. Although I’ve been ogling the pics and recipes for a while this is the first recipe I’ve tried. I’m scoffing my second muffin as I type this. They are very good, will be great for breakfast and are as you said, like porridge in muffin form. I’m planning on trying your leek and rosemary soup later this week. I only have butter beans though, do you think they’ll do or should I get canellinis?

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